Alaska Halibut with Lemon Dressing

Prep Time: 10 min

Cook Time: 15 min

Ingredients

• 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 6 Tablespoons butter, divided
• Finely grated zest and juice of 1 large lemon
• Salt and freshly ground black pepper
• 2 teaspoons Dijon mustard
• 4 sprigs lemon thyme (or ½ teaspoon dried thyme)
• 2 Tablespoons olive oil
• 2 leeks (white and light green part only), sliced
• 2 zucchini, sliced
• 5 to 6 oz. baby spinach leaves
• 2 Tablespoons dry white wine or vegetable broth

Directions

1. Heat broiler/oven to medium-high heat (450°F)
2. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Arrange fillets on a spray-coated or foil lined baking sheet. Broil 5 to 7 inches from the heat source for about 5 minutes. Remove fish from oven, and place 1/2 tablespoon butter on top of each fillet. Sprinkle with 2 teaspoons lemon juice, then season with salt and pepper. Return to oven and cook an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
3. While the fish is cooking, add remaining butter to a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme. Keep warm.
4. Heat the olive oil in a wok or large pan; cook the leeks and zucchini over medium heat until soft. Add the spinach and wine or broth, stirring until the leaves have wilted, about 1 to 2 minutes.
5. Serve the fish and vegetables, pouring the warm lemon and thyme dressing over fillets.
6. Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead.

Nutrients per serving: 442 calories, 28g total fat, 12g saturated fat, 55% calories from fat, 91mg cholesterol, 33g protein, 16 carbohydrate, 4g fiber, 346mg sodium, 150mg calcium and 820mg omega-3 fatty acids.